Bushra Griffith
Chevre, or Chèvre, is a French goat's cheese. The name comes from the French word for 'goat'. Chevre is made from goat's milk, and can be made at home or bought commercially. The process of making Chevre involves bringing goat's milk to room temperature, adding culture and rennet, and allowing it to set for 18-24 hours. Once set, the curds are separated from the whey and flavoured with salt and herbs. The cheese is then chilled and can be consumed within a week to ten days.
| Characteristics | Values |
|---|---|
| Name | Chèvre |
| Other Names | Goat Cheese, Fromage de Chèvre |
| Place of Origin | France |
| Main Ingredient | Goat's Milk |
| Other Ingredients | Rennet, Salt, Herbs, Spices, White Wine Vinegar |
| Texture | Soft, Spreadable, Firm, Crumbly |
| Flavour | Rich, Mellow, Buttery, Earthy, Tangy, Mild, Creamy, Fruity |
| Colour | White |
| Rind | Light-Coloured |
| Aging Time | Fresh, Aged |
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What You'll Learn
Chevre is made from goat's milk
Chevre, derived from the French word "chèvre", which means "goat", is a type of cheese made from goat's milk. The process of making Chevre involves bringing fresh goat's milk to room temperature, adding a culture and a few drops of rennet, stirring, and then setting it aside for 18-24 hours. Once set, the curd is drained in a butter muslin-lined colander and flavoured with salt. The amount of time needed for draining will depend on the desired taste and texture of the cheese. For a sweeter and moister Chevre, the draining time is shorter, while a drier and tangier cheese requires more time.
Chevre is characterised by its soft, spreadable, and creamy texture, with a mild, tangy taste. It is often found in logs or small rounds and may be rolled in herbs, spices, or other coatings. The cheese can also be served hot as "chevre chaud". The flavour of Chevre can range from mild and creamy to gamey and tangy, making it versatile for various culinary uses.
The process of making traditional Chevre focuses on enhancing the raw flavours of the milk. Artisans rely on their experience and the natural quality of the milk to ensure the cheese's excellence. A blend of cultures and rennet are added to raw or pasteurised milk, helping it coagulate and form a dense curd. Once the curd has solidified, it is separated and drained of whey. The cheese is then ladled into special molds, allowing it to rest and breathe. This brining process enhances the flavour and prevents the growth of unwanted bacteria.
Traditional French Chevre contains no artificial fillers, additives, or preservatives, resulting in a gluten-free cheese of the highest quality. However, the use of calf rennet makes most Chevre unsuitable for vegetarians. Chevre is usually covered in a light-coloured rind or skin, and it is not aged for very long. As the cheese ages, its flavour becomes more complex, with a firmer and crumbly texture.
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It can be made at home
Chevre, or Chèvre, is a French word for "goat", and refers to cheese made from goat's milk. Chevre cheese can be made at home in about 30 minutes. Here is a simple recipe to make Chevre at home:
Firstly, bring fresh goat's milk to room temperature (68-72°F or 20-22°C). If you are using store-bought goat's milk, you can skip this step. Next, add a culture and a few drops of rennet, give it a quick stir, cover the pot, and set it aside for 18-24 hours. You can also add some heavy cream and herbs to the milk at this stage. Once the milk reaches 180°F, remove the herbs. Continue heating until the milk is 185°F. Then, add white wine vinegar and stir to combine with seven quick strokes. Reduce the heat to low and stir gently for about five seconds every few minutes for two minutes. Turn off the heat and let it sit for ten minutes.
Meanwhile, set up a glass bowl with a strainer over the top and line the strainer with cheesecloth. Using a large spoon, scoop the cheese from the pot into the cheesecloth. Let it strain for about ten minutes. Transfer it to a bowl, add about 1/4 teaspoon of salt, and stir to combine. You can adjust the seasonings according to your taste. The salting will help enhance the flavour and prevent the growth of unwanted bacteria. The cheese is now ready to be chilled. It is best consumed within a week to ten days.
You can also flavour the Chevre with fresh herbs or spices of your choice. The cheese can be stored in a bowl with a cover or rolled into a log and wrapped in parchment paper.
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It's a French cheese
Chevre cheese, or simply "chevre", is a French cheese made from goat's milk. The French word "chèvre" means "goat". Chevre cheese is made using traditional methods that have been passed down through generations. It is a labour of love for artisans, who rely on their experience and the natural quality of the milk to produce excellent cheese.
The process of making chevre involves bringing fresh goat's milk to room temperature and adding a culture and a few drops of rennet. The mixture is then stirred, covered, and set aside for 18-24 hours. Once set, the curd is drained in a butter muslin-lined colander and flavoured with salt. The cheese is then chilled and can be enjoyed on crackers or as a topping for homemade pizza.
Chevre is a soft, creamy, melt-in-the-mouth cheese with a fruity taste. It is usually covered in a light-coloured rind or skin. It is not aged for very long, but as it ages, it develops a more complex flavour and a firmer, crumbly texture. Fresh chevre is soft and spreadable, with a mild, tangy taste. It is often found in logs or small rounds and may be rolled in herbs, spices, or other coatings.
France produces a great number of goat milk cheeses, especially in the Loire Valley and Poitou. Traditional French chevre contains no artificial fillers, additives, or preservatives, ensuring a gluten-free cheese of the highest quality.
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It's a lactic-style cheese
Chevre, or Chèvre, is a French word for "goat", and refers to cheese made from goat's milk. Chevre cheese is a lactic-style cheese, which means it is made by adding a culture and a small amount of rennet to fresh goat's milk. The milk is brought to room temperature, and the culture and rennet are added, followed by a quick stir. The pot is then covered and set aside for 18-24 hours.
Once set, the curd is drained in a butter muslin-lined colander and flavoured with salt. The amount of draining time will depend on the desired texture and flavour of the cheese. A shorter draining time will result in a sweeter and moister cheese, while a longer draining time will produce a drier and tangier cheese. The draining period is crucial in determining the final quality of the cheese.
After draining, the cheese is salted and refrigerated. This step enhances the flavour and helps to slow down or stop the bacteria from producing excessive acid. Fresh herbs or spices can be added at this stage to create a unique flavour profile. The cheese is then chilled to further slow down the bacterial activity.
Chevre cheese is typically consumed within a week to ten days of preparation. It is known for its soft, spreadable texture and mild, tangy taste. The cheese can be served in logs or small rounds and may be rolled in herbs, spices, or other coatings to enhance its flavour.
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It's gluten-free
Chevre cheese, or goat cheese, is made from goat's milk. It is a popular cheese that is produced and eaten around the world. Chevre is gluten-free.
Gluten-free diets are often adopted by those with coeliac disease, an autoimmune condition that causes damage to the small intestine when gluten is consumed. Others may have non-coeliac gluten sensitivity, which can cause gastrointestinal distress and other symptoms.
Some cheeses may contain gluten, especially if they have undergone additional processing. For example, shredded cheese or cheese spread is more likely to contain gluten. Cross-contamination can also occur if the same tools or equipment are used to process gluten-containing products. It is important to read the labels of all packaged or processed cheese before eating it, and to ensure that the cheese does not contain wheat starch or modified food starch made from wheat.
However, traditional French Chèvre contains no artificial fillers or additives, ensuring a gluten-free cheese of the highest quality. Chèvre is also naturally gluten-free due to its production process and ingredients. It is made from raw or pasteurized goat's milk, with added starter cultures and rennet to encourage curds to form. These curds are then separated, drained, and packed into moulds to determine the shape of the final product.
Chèvre is a popular choice for those on gluten-free diets, as it is naturally gluten-free and can be used as a substitute for other cheeses that may contain gluten. It has a distinctive tanginess that comes from a fatty acid specific to goat's milk.
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Frequently asked questions
Chevre cheese is made from goat's milk.
Chevre is French for "goat".
Chevre cheese can range from rich and mellow to gamey and
Yes, Chevre cheese is generally considered safe to eat during pregnancy if it is made from pasteurized milk.
To make Chevre cheese, fresh goat's milk is brought to room temperature, and a culture and a few drops of rennet are added. After stirring, the mixture is covered and set aside for 18-24 hours. Once set, the curd is drained, flavoured with salt, and chilled.
